Vietnamese spring rolls with satay sauce

These spring rolls are perfect for summer, they’re easy to make, tasty and a great way to use up any salad or vegetables that you have in your fridge.

Ingredients:
Spring rolls:
•    Vietnamese Rice paper - small or large
•    Shredded lettuce as a base and any other salads or vegetables needing using up in the fridge i.e. carrots, cabbage, spring onion, cucumber and ginger
•    Lime juice
•    Soy sauce
•    Handful of chopped mint and coriander
•    Crushed peanuts (optional)
Satay sauce:
•    Peanut butter - smooth or crunchy. Use the dregs of a jar or swap out for a tablespoon.
•    1 tablespoon grated block coconut
•    1-2 tablespoons boiling water
•    1 squeezed lime
•    ½ teaspoon sesame oil
•    1 tablespoon soy sauce
•    1 teaspoon honey (optional)

Method:
Spring rolls:
1.    Shred or grate lettuce and all the salad and vegetables you want to use for your rolls
2.    Add to a big bowl with the lime juice, soy sauce, herbs and peanuts and mix together
3.    Soften the rice paper in a bowl hot water using tongs
4.    Place your rice paper on a plate in front of you with a sausage sized amount of salad in the middle
5.    Roll the rice paper into wraps and they’re ready to eat with your dipping satay sauce
Satay sauce:
1.    Use the dregs of a jar of peanut butter or swap out for a tablespoon and add to a separate bowl
2.    Add 1 tablespoon grated block coconut
3.    Stir to combine with a mini whisk or fork.
4.    Add 1 – 2 tablespoons boiling hot water
5.    Add the lime, sesame oil, soy sauce and honey
6.    Mix, fork or shake all the ingredients together to form a sauce, blast in the microwave for 20 seconds – mix and serve, or chill until needed for a thicker dipping sauce.

To serve: Enjoy with the delicious satay dipping sauce or a sweet chilli sauce for a little bit of heat!

Recipe courtesy of Zena Leech-Calton for #FoodSavvy Norfolk & Suffolk